- 8 medium-sized ripe pears, peeled
- 2 cups Woolworths berry juice
- 50 g brown sugar, plus extra for sprinkling
- 1 cinnamon stick
- Rind of lemon or orange
- 500 g puff pastry, chilled
- 2 free-range eggs, beaten
1. Place the pears, berry juice, sugar, cinnamon stick and lemon or orange rind in a saucepan, bring to a simmer and cook for 15–20 minutes. Rotate the pears regularly to ensure even cooking; they should be tender but not soft. Remove from the liquid and set aside to cool – if they are too hot the pastry will not stick.
2. Preheat the oven to 180°C. Unroll the puff pastry and place on a clean, floured surface. Cut the pastry into 3 cm-wide strips. Starting at the top of each pear, wrap a strip of pastry around the pear in a spiral shape. One strip of pastry should cover each pear.
3. Place the pastry-covered pears on a baking tray, then in the freezer for 10 minutes. Remove from the freezer, brush with the beaten egg and sprinkle with the brown sugar. Bake for 20–30 minutes, or until the pastry is golden brown and the pears are tender. While the pears are baking, reduce the poaching liquid for 10–15 minutes until syrupy. Serve immediately with the syrup and ice cream.
Cook’s note: Keep the pears in a bowl of water with the juice of a lemon to keep them from discolouring while you prepare them. Pears can also be poached with red or rosé wine. They’re also delicious sliced into your morning oats or served with a cheeseboard.